About Us
Hillsboro Sugarworks is located on Hillsboro Mountain in Starksboro,Vermont. When the Beane and Sweet families arrived in the 1840's they found a mountainside covered with sugar maples. For over 100 years these two families sugared on the steep slopes of Hillsboro Mountain, using horses and buckets to gather the sap. The old sugarhouse foundations and some of the equipment are still visible in the woods. In the 1950's, like many other hillside farmers, both families abandoned their farms - and for 25 years the sugarbushes sat idle.

In 1979 we started sugaring on a small scale - with 100 old buckets and a leaky evaporator. In 1980 we "upgraded" to 600 leaky buckets, a larger leaky evaporator and an elderly and balky work horse named Tony.

1980's - woodchip fired evaporator
During the 1980s expansion of the sugarbush was slow but consistent. Each year a new area was selectively thinned and additional tubing was added to the network. Enhancements in technology were also added. Our first reverse osmosis machine in 1984, a wood-chip fired evaporator in 1986, followed by a larger, faster reverse osmosis machine in 1987. Syrup production increased nearly every year through the eighties, including the exceptionally warm winters of 1986-1989 thanks largely to the use of vacuum.

Throughout the eighties and nineties the sugarhouse was expanded and modified as needs for space and new equipment occured. In the finest New England tradition sheds were added to sheds as the building grew to meet the new needs.

1990's - Bigger, Better and chosen Vermont'soutstanding Sugarmaker
In the 1990s the entire tubing system was refined, vacuum capacity was increased and our two highest yielding years occurred. We continued to selectively thin and steadily add taps. In 1990 and 1992 we produced over a half gallon of syrup per tap, which at that time was exceedingly rare. Tree health, good weather, and a better tubing and vacuum system all added up to high production. At the end of the 1990 season we remember wishing that the sap would stop running. In 1999 we swapped all of our taps to smaller "health spouts" to maintain tree health.

In 2000 we converted our 15 year old wood-chip fired evaporator to oil. At the same time we increased the capacity of our reverse osmosis system so that our total energy consumption was greatly reduced.

2004 - steam evaporation
By 2002 we had reached the limit of expansion in our sugarbush. At this point there were no more acres to thin and no more additional taps to add. In 2003 we purchased an adjoining property with vast expansion opportunities. The best part was that the new property was up-hill from our existing sugarbush and all the sap could flow to our sugarhouse. In 2004 we added 5500 taps in the "new woods".

We are currently one of the largest certified organic maple producers in Vermont.

Tradition of Excellence and Innovation
We strive to combine environmental conservation with the adoption of sensible innovation. Over the past two decades we've been recognized for excellence in forestry and been selected as Vermont's Outstanding Sugarmaker. We were among the first sugarmakers in the state to adopt smaller, lower impact spouts, and energy saving reverse osmosis. We always boil within hours of a good sap run, resulting in the highest quality product.

In addition, we are proud to be a part of the long tradition of excellence and pride demonstrated by Vermont maple producers. We are thoroughly commited to maintaining the quality of our product and our environment. Unlike a majority of maple syrup packed and sold in Vermont, all our syrup is actually made here, right on Hillsboro Mountain. It has crossed no state or national borders to get here. SINGLE SOURCE SYRUP - GUARANTEED!

Family operation - 100%
There really is a farm at Hillsboro Sugarworks! When you buy syrup from us you can be assured that it came from our woods. All of our syrup is produced by the Folino family on our 351 acres on Hillsboro Mountain.We currently tap approximately fifteen thousand trees and produce between five and six thousand gallons of syrup each year. At Hillsboro Sugarworks we are full-time sugarmakers. And, while we are big sugarmakers, we are a small family-run business.

Our corporate headquarters is in our basement. We appreciate every customer. We run our operation like a business, not a hobby, and our customers benefit from this approach. We understand that timely deliveries are just as important as high quality products—and we make sure that you get both.

Sue Folino is in charge of our web-site and office, along with marketing and deliveries. She designed and maintains our web-site and has developed an extensive network of direct markets throughout central Vermont.

Dave Folino is in charge of maintaining the sugarbush, producing the maple crop, and works on new marketing projects. All of the wonderful artwork on the website, as well as our product label was created by Dave, a man who wears many hats. As in any small, family run business—everybody pitches in where necessary, whenever needed. Even Max, our Airdale likes to pitch in and help!

Visitor Information
If you are ever lucky enough to be in our area in late March or early April, and have mud boots, we'd love to show you around our sugarhouse and give you fresh warm samples right off the evaporator. Give us a call at 802-453-5462 for directions and boiling hours.